Chef Devagi Sanmugam Lamb Rogan Josh
- Prep time 3Hr, 30Min
- Cook time 3Hr
- Technique Stew
- Meat Lamb
- Cut Shank
- Serves 5
This lavish dish with Kashmiri roots is perfect for elevating any celebratory occasion with friends and family.
Ingredients
For Marinade:
- 1000g Aussie Bone-In Lamb Shank or Shoulder
- 30ml Lime Juice
- 120g Ginger-garlic Paste
- 5g Turmeric Powder
- 7g Salt
- 2 tbsp Mustard Oil
- 100g Greek Yoghurt (or Thick Yoghurt)
For Cook:
- 5 tbsp Ghee
- 2 Cinnamon Sticks (2cm)
- 6 Cardamoms
- 5 Brown Cardamoms
- 6 Cloves
- 2 Bay Leaves
- 200g Onions (sliced thinly)
- 200g Tomatoes (sliced)
- 1000ml Water
- Generous Pinch of Saffron (soaked in 100ml hot water)
- 40g Kashmiri Chilli Powder
- 5g Cumin Powder
- 5g Asafoetida Powder
- 30g Fennel Powder
- 150ml Greek Yoghurt
- 5g Garam Masala
- Kewra Water or Rose-flavoured Water (optional)
- 30g Blanched Almonds (ground to a paste)
- 5g Salt
- Coriander (for garnish)
Method
-
Put the lamb, lime juice, ginger-garlic paste, turmeric powder, salt, mustard oil and greek yoghurt in a bowl and mix well. Marinate for a minimum of 3 hours or overnight in the refrigerator.
-
Heat the ghee and fry the whole spices, i.e. cinnamon sticks, cardamom, brown cardamom, cloves and bay leaves until aromatic.
-
Add in the onion slices and sauté until golden brown.
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Add in the sliced tomatoes and sauté until it becomes pulpy.
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Add in the marinated lamb pieces and sauté, sealing and browning the pieces all over until it changes colour. Be sure to stir continuously and scrape off the bottom of the pan to prevent anything from sticking.
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Add in Kashmiri chilli powder, fennel powder, saffron water, cumin powder, water and braise on low-medium heat for about two hours until the lamb is cooked through.
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Add in the yoghurt, garam masala, kewra water, almond paste and stir to combine well.
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Boil further until lamb is tender and oil surfaces. Garnish with coriander and it is ready to be served.
